Directions

1. Toast the quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Add the chiles and garlic. Cook, stirring, for 30 seconds. Add the broth and quinoa and bring to a simmer. Reduce the heat to low, cover, and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add the cilantro, scallions, pumpkin seeds, lime juice, and salt to the quinoa. Mix gently and fluff with a fork. One serving is 2/3 cup.

Per serving: 182 calories, 7 g protein, 27 g carbohydrates, 4 g fiber, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 145 mg sodium.